Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

• Main Authors: Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Xo Tran, Pornchai Rachtanapun
• 格式: 雜誌
• 出版: 2020
• 主題: Biochemistry, Genetics and Molecular Biology; Chemical Engineering; Chemistry; Computer Science
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229
• 機構: Chiang Mai University

This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...